Banana Walnut Oat Muffins
These wholesome Banana Walnut Oat Muffins are a perfect grab-and-go breakfast or snack, packed with the natural sweetness of ripe bananas, hearty oats, and crunchy walnuts.
For 12 servings
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it thoroughly with cooking spray or butter.
In a large bowl, mash the ripe bananas with a fork until mostly smooth but with a few small lumps remaining. Stir in the large egg, melted coconut oil (or butter), milk, and vanilla extract until well combined.
In a separate medium bowl, whisk together the all-purpose flour, rolled oats, light brown sugar, baking soda, ground cinnamon, and salt, ensuring there are no lumps of brown sugar.
Pour the dry ingredients into the wet ingredients. Stir gently with a spatula until just combined. Be careful not to overmix; a few streaks of flour are fine, as overmixing can lead to tough muffins.
Gently fold in the chopped walnuts until evenly distributed throughout the batter.
Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
Bake for 20-25 minutes, or until a wooden skewer or toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Use very ripe bananas (with plenty of brown spots) for the best flavor and natural sweetness. This reduces the need for excessive added sugar.
- 2Do not overmix the batter! Overmixing develops the gluten in the flour, leading to tough, chewy muffins instead of light and tender ones. Mix until just combined.
- 3For perfectly domed muffins, fill the cups about two-thirds full and consider baking at a slightly higher temperature (e.g., 400°F/200°C) for the first 5 minutes, then reducing to 375°F (190°C) for the remainder of the baking time.
- 4Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months for a quick grab-and-go option.
Adapt it for your goals.
Chocolate Chip
Replace walnuts with 1/2 cup of chocolate chips (dark, milk, or white) for a sweeter treat.
Spiced Apple OatSpiced Apple-Oat
Add 1/2 cup of finely diced apple and an extra 1/2 tsp of cinnamon, and a pinch of nutmeg or allspice for an autumnal twist.
Gluten Free OptionGluten-Free Option
Substitute all-purpose flour with a 1:1 gluten-free baking flour blend and ensure oats are certified gluten-free.
Why this is on our healthy list.
Rich in Fiber
Oats and bananas are excellent sources of dietary fiber, aiding digestion, promoting satiety, and helping to regulate blood sugar levels.
Healthy Fats
Walnuts provide omega-3 fatty acids, which are beneficial for heart health and brain function, while coconut oil offers medium-chain triglycerides (MCTs).
Potassium Boost
Bananas are well-known for their high potassium content, an essential mineral that helps maintain healthy blood pressure and fluid balance.
Frequently asked questions
While rolled oats provide a chewier texture, you can use quick oats in a pinch. However, quick oats absorb more liquid and may result in a slightly denser muffin.
